Last weekend, I started watching Netflix’s Nadiya Bakes, which is a cooking show where Nadiya Hussain, one of my favorite British chefs, bakes all kinds of sweet and savory treats. One of the recipes caught my eye, and I just knew I had to try it.
I love quiche, but I’m not a fan of making pie crusts from scratch. In the past, I’ve been able to easily find puff pastry at my local stores, so I would use that as the base, but for some reason, finding puff pastry in Jeju is pretty difficult, so I haven’t made any quiche while living here. But…when I saw that Nadiya’s quiche recipe called for a potato crust, I thought it was a perfect chance to try something new.
The recipe is fairly easy to make, but it does take a little while, since you have to cook it in two stages and let it cool for a half hour before eating. The only part that’s a little bit of a challenge is grating the potatoes and squeezing all the liquid out (white potatoes have so much liquid in them!). I still think I could have gotten more liquid out than I did this go around. The crust on the bottom would have been crunchier if I had.
I went with the basic recipe, which is an egg, cheese, and chive quiche, but I added a mixture of mature cheddar and goat cheese. I think I’ll add grilled asparagus to it next time, but they didn’t have any when I went shopping yesterday.
Here’s Nadiya’s recipe for her Potato Rosti Quiche. If you’re wanting something easy and delicious, give it a try! And bonus…it’s gluten free (if you sub cornstarch for the flour).